Crew photos are coming soon!

Origin Story

Goodness Cooks first launched in early December 2019. But its roots go back to 2014 when Lizzie Jacobs and Cordon McGee met through a festival at a preschool when their daughters were all under 2 years old. Their friendship grew fast and strong through being in the trenches together as young mothers, caring for each other’s children, feeding their families, and celebrating every rite of passage through the years. They both had backgrounds in nutrition and shared a love of simple, good, nourishing food.

So, after years of personal chef work and catering in their back pockets, along with a desire to bring their love of food to the larger community, they joined together to bring Goodness Cooks to life. Cordon brought her entrepreneurial spirit and kitchen know-how, while Lizzie brought her incredible food sensibilities and recipe development to the table as they built this small business brick by brick, week by week.

The GC team expanded as the business grew and evolved and many, many weeks cooking in the kitchen at Blue Dogwood flew by. At the end of 2024, Lizzie felt a strong call to go back to her homeland of London, England. And after 5.5 years with Goodness Cooks, she finally embarked on that journey in July of 2025. With her departure from Goodness Cooks, she left a legacy of goodness behind in all the recipes that she created and prepared for so many years, such as her granolas, nut butters, beverages, cashew desserts, and dals, just to name a few.

Lizzie is missed everyday by her friends, all the GC team members, and customers that visited with her at every weekly pick-up. Goodness Cooks would not exist without Lizzie, plain and simple. This business was truly born out of a shared purpose and a bond of friendship that grew stronger with each year and continues to this day.

At the same time of Lizzie’s departure, Goodness Cooks had to leave the kitchen at Blue Dogwood and embarked on a 3 month fallow period until a new home was found in the Fall of 2025 at Piedmont Food and Processing Center in Hillsborough.

And so, a new chapter begins with Cordon and the GC team. Stay tuned.